Gluten-Free Diet and Cholesterol

I have been on some form of gluten-free diet for about 2 years, and am feeling much better than I was when I crammed all manner of tasty delicacies into my mouth on a frequent basis.  I am not as hungry as I used to be, and stick with vegetables, meats, and limited fruits. 

Over the years, my cholesterol level has stayed consistently between 230-270, and I have just as consistently refused to take cholesterol medication.  Studies show that the meds can actually cause strokes and heart attacks, so thank you very much...I'll take my chances with my diet!  When I went on my gluten-free diet, my cholesterol dropped 42 points in 2 1/2 months just for cutting out bread!  My doctor said that was not possible, since cholesterol had nothing to do with bread.  Yeah, right.  It must have something to do with it....like oils and junk used to make bread.

Well, my doctor is brilliant, I admit, but he's the same character who tried to sell me on the idea of cholesterol medication.  The last time I was in, a couple of months ago, my cholesterol level had dropped to 200, and everything on the profile looked great.  Dr. still is not happy.  Now my new goal is "less than 200".  OK.  I've cut out sugar, for the most part, because my sugar levels ran over 100 (waking level) for several days.  Now I'm back down to less than 100 upon waking (most days), and maybe my improved diet will show a dropped cholesterol level.  I'll have it checked next month...and will let you know.

What do I eat?  I usually eat 2 eggs each day, most often made into a frittata...that's a cute word that means I put a whole bunch of stuff together in a frying pan, saute the lot on medium heat in olive oil (not extra virgin...just plain) or coconut oil, add my eggs after the veggies are sauteed, and enjoy a whole pan of DE-LICIOUS!  When I have it for breakfast, I seriously do not get hungry for most of the day....depending on the size of my frittata.  Last night I had:  green pepper, onion, jalepeno pepper, baby bella mushroom, squash, carrot, brown rice, sausage, flax seed meal, 2 eggs, and some grated mozzarella cheese for the top.  I use 1/4 to 1/2 cup of each kind of veggie...usually diced pretty small.  After I saute the veggies, I add herbs and spices....ginger, salt, pepper, ground mustard powder, turmeric, chili powder, cumin, Italian herbs, rosemary...whatever I feel like adding.  Sprinkle in my 2 Tbsp. of flax seed meal, add rice occasionally, add cooked meat (if I have it), eggs, and cut the heat back to medium low.  When I flip the concoction, sprinkle cheese and cut heat off.  When cheese melts, eggs are done.  Eat this on the way to work and enjoy your day!

I do not feast upon the numerous gluten-free foods on the market.  Why?  They often contain chemicals and other ingredients I do not wish to ingest.  I do not eat the various gluten-free flours in large amounts.  Occasionally dipping a food for frying (not often) or baking, thickening a dish, etc. are ways I use the various flours.  I eat well, am not hungry, but eat less food than in the past. 

If you are considering what some say is a "fad", go for it!  I'll post more later about the "fad" debate.  In the meantime, go have a green pepper....and eat it like an apple, just eat from the bottom up and toss the core!